Nutty Mini Tahini Cakes

Tahini – paste made from toasted ground hulled sesame seeds, is a staple foodstuff here in Israel. You can find it in different dips, spreads, sauces and sweet desserts like halva and tahini cookies.

We usually have tahini at home for use in homemade hummus, salad dressing and sauces. I had not actually even thought about baking with it, until we got a container of a sweeter, nutty tahini – Sumsumia by Pereg spices. And so the inspiration for these cakes was born – sure you can bake it into a larger cake as well, if you like. 🙂

These little cakes are nuttilicious soft bites with sweetness of honey and bitterness of sesame. They look adorable in cute pink cupcake cases with very minimal but nutty toppings. There’s no dairy or eggs in the recipe and the cakes do not need to be refrigerated at any point and are best served within 48 hours after baking.

Combine the mixtures, mix until incorporated and place in a piping bag and pipe or spoon into the baking mold and place the top cake ball mold over .

Bake in preheated oven for 20-25 minutes, until a toothpick inserted in middle comes out clean. Allow to cool down on a wire rack before removing from the mold.

Once cooled gently remove from mold.

Place the cake balls into small cupcake cases and get the toppings ready.

Drizzle or pipe little tahini on top and sprinkle ground walnuts and sliced almonds on top.

What is your favourite use of tahini? What about halva, do you like it or do you find it too sweet? If you decide to try this recipe, please don’t forget to let us know how it turns out. You can email me at [email protected], comment below or contact us through our facebook page.